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Pea and Ham Soup
You can use a ham hock to make this stock, but the best time to make it is using the stock from cooking a gammon at Christmas with a bit of the left-over ham added for extra flavour. Serve each bowl with a teaspoon of soured cream, a sprig of fresh coriander and fresh bread.
- Serves 8
Method
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Soak the split peas in water overnight.
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Melt the butter in a large saucepan then saute the onion over a gentle heat until softened (around 10 minutes). Add the carrot and celery and cook for another 10 minutes.
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Add the split peas (drained), potato pieces and half of the gammon, and cook gently for 30 minutes.
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Season to taste, serve in bowls, and add the remaining gammon on top of each bowl with a small spoonful of soured cream.